Hula Chicken

Elizabeth Schoch


This is a delicious chicken dish. If you like pineapple or sweet chicken recipes, this you will love.

pinch tips: How to Brown Chicken







chicken breasts, boneless and skinless
8 slices
ham slices
1 - 1 1/2 c
cheddar cheese
flour, as needed for coating
salt and pepper
3 Tbsp
evoo (extra virgin olive oil)
1 medium
red onion, chopped
2 c
pineaapple chunks (with juice)
3 Tbsp
brown sugar
3 Tbsp
apple cider vinegar
1/4 c
soy sauce
1 c
tomato sauce (plain)
scallions, thinly sliced

Directions Step-By-Step

Preheat oven to 400ºF.

Flatten the chicken breasts into cutlets first by butterflying each piece. Open one of the breasts up and place it into a large zipper bag with a small amount of water. Squeeze as much of the air as you can out of the bag then seal it. Using a meat mallet or small, cast iron skillet, pound the breast out until it's evenly thin (while you'll need a little force here, don't be too aggressive when pounding or you'll end up with an uneven cutlet or, even worse, tear the meat). Remove the cutlet from the bag and reserve it on a large cutting board. Pound out the rest of your chicken breasts the same way.
With all of your chicken flattened out, take one cutlet and lay two pieces of sliced ham (I use sliced ham that you would buy for sandwiches) in the center. Top it with a small handful of cheese (about 1/4 cup) and roll it up into a log. Secure the roll-up with a toothpick then roll up your remaining chicken breasts, ham and cheese the same way. Season the outside of the roll-ups with salt and freshly ground black pepper and toss them lightly in the flour to coat the outside.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Place the chicken into the pan and cook until each side is golden brown, 8-10 minutes total. Once the roll-ups are golden brown, finish cooking them in the oven for 6-8 minutes.
While the chicken roll-ups are cooking, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add in the onion and pineapple, and cook until the onion begins to get tender, 4-5 minutes. Add in the brown sugar, vinegar, soy sauce and tomato sauce. Simmer your homemade BBQ sauce for a couple of minutes to thicken it up and salt and pepper. Take each chicken roll, remove toothpicks and cut the chicken diagonally. I make a circle of rice on the plate and place the chicken in the center and cover the chicken and surrounding area with sauce.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian